Nutrtion science 3

 1.1_Signs of Food Spoilage

Yellowing

Greening

Acidity

Black Spots

Grayish Coating on Food

1.2_Signs of Food Poisoning

Malaria

Vomiting

Fever

Dizziness

Diarrhea

Abdominal Pain

1.3_Internal Factors Affecting Bacterial Growth in Food

Acidity

Moisture

Microbiological Composition

Nutrients

Oxidative Load

Antibiotic Composition

1.4_Acid Tolerance Conditions for Mold and Yeast

11-0.3 Mold

8.5-1.5 Yeast

1.5_Factors Affecting Bacterial Growth in Food

Storage Temperature

Microbial Activity

Presence and Concentration of Gases

Moisture

1.6_Sources of Microbials in Meat and Poultry

Slaughtering Knife

Animal Skin

Animal Digestive System

Slaughterer's Hand

Meat Containers

Storage Environment

Animal Lymph Nodes

1.7_Stages of Animal Death at Slaughter

Loss of Energy Production

Cessation of Oxygen Supply

Cessation of Vitamin and Mineral Supply

Nerve Stabilization

Glycogen Decomposition

Bacterial Growth and Protein Deformation

1.8_What to Do at Slaughter? 

We invoke God's name, then slaughter.

We wash the carcass.

We remove the skin.

We wash under pressure with an acid spray.

We steam wash for 5-10 seconds at 80°C.

1.9_Shrimp spoils

Shrimp Spoils Faster Than Fish Due to its higher content of free amino acids and faster decomposition enzymes compared to fish.

2.1_Composition of Vegetables

88% Water

8.6% Carb

1.9% Protein

0.3% Fat

1% Vitamins

2.2_Composition of Fruits

0.9% Protein

0.5% Fat

0.5% Impurities

3.1_Types of Meat Products

Dried

Semi-Dried

Canned Chilled

Cooked

Smoked

3.2_Meat Treatment

With 2.5% white salt

To preserve it from spoilage.

Nitrites and nitrates

Phosphites to bind water and prevent its absorption

3.3_Objectives of Smoking Meat

Aroma

Color

Taste

Fresh Product

Food Preservation

Customer Satisfaction

Protection from Spoilage

3.4_Greening of Meat

Occurs in sausages when H2S2 and H2O2 are formed, resulting from the breakdown of preservatives and accumulating due to meat spoilage.

3.5_Yellowing of Meat

Results from Enterococcus bacteria and Cassell Flavus bacteria, appearing as yellow spots at 4.4°C and clearly visible under ultraviolet light.

3.6_Acidity of Meat

Results from the breakdown and fermentation of sugars in meat and its products. The bacteria that cause this:

Clostridium

Proteus

Pseudomonas

3.7_Fish spoilage is faster than meat spoilage and

 occurs at a greater rate because fish lack carp, so the protein spoils, forming indole and hydrogen sulfide compounds.